Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

55
Galley Wench 8

"This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl."

Ingredients

1 h 10 m {{adjustedServings}} servings 544 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1170 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes. Mix the egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
  2. Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the dumpling mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.
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Reviews

55
  1. 67 Ratings

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Very good! This did just hit the spot on a cold winter day here in Minnesota! I added more potato and celery than stated I also heavied up on the cheese just because it looked so good. But Im...

We loved this! I wasn't sure how the dumpling would work, but it did! Thanks for the great use of broccoli!

My family loved this soup! It was easy and had so much flavor!! I omitted the thyme because I didnt have any and subbed velveeta for the chedder. I will be making this often!